Enjoy our collection of delicious kumara recipes

2 golden kumara, unpeeled and cut into thin (2-3 mm) slabs2 onions, peeled and cut into wedges12 mushrooms3 beetroot, unpeeled and cut into wedges4 lean venison sausages1/4 cup oil1/4 cup honey or brown sugar1/2 cup lemon juice or white vinegar1 bunch watercressPlace the prepared vegetables and sausages in a baking dish. Blend the oil, honey and lemon juice together. Pour over and mix well. Bake, uncovered in a hot oven for 45-55 minutes or until the kumara is golden and tender. Turn during cooking.Place the watercress on each serving plate and top with the roasted vegetables.Pour 1/4 cup boiling water into the roasting pan, stir to loosen the cooking juices, pour over the salad.Serves 4.